Growing up in a Mexican household meant that chilaquiles were a staple item for breakfast almost every weekend. My mom always found ways to make them different and exciting. However, we always went back to the basics. Her chilaquiles verdes made with tomatillo sauce are quite possibly our favorite as a family.
Traditionally, my mom prepares the tortilla chips by deep-frying them in oil. Today, I will show you how to make tortilla chips in the oven. They still turn out nice and crispy, and they are really easy to make! You can prepare them ahead of time for convenience. Also, preparing them in the oven makes them healthier than deep frying because they absorb less oil.
This tomatillo sauce is incredibly versatile. Some meals you can try it on to boost their flavor include:
- Chilaquiles, of course 😉
- Enchiladas Verdes
- Taquitos or flautas (Mexican rolled tacos)
- Pozole Verde (this one is a highly requested recipe for my mom during the holiday season!)
- On scrambled eggs or to make a green shakshuka
- Chicken noodle soup – I personally love this one a lot!
Oh, and another thing? They are customizable! You can enjoy them on their own or add a protein of your choice, such as chicken, eggs, or tofu scramble.
*For homemade tortilla Chips
- 12 corn tortillas, about 5″-6″ in diameter
- 1-2 tablespoons oil (olive oil or vegetable oil are ok)
- Salt, to taste
For tomatillo sauce
- 9-10 tomatillos, peeled and washed
- 2 tablespoons of minced garlic
- 1 bunch of cilantro, washed and destemmed
- Cooking spray
- *Salt, to taste (or about 1-2 teaspoons of Knorr® Chicken Flavor bouillon powder)
- Any type of melting cheese (I used part-skim shredded mozzarella)
- Avocado slices
- Shredded or grilled chicken
- Scrambled eggs
To make the baked tortilla chips, I followed this video by EvolvingTable and made a few minor teaks.
Start by preheating the oven to 375ºF. While the oven pre-heats, brush some oil on both sides of each tortilla using a basting brush. Then, cut the tortillas in 1/6ths or 1/8ths and place them over a baking sheet. Bake for about 15-18 minutes, or less if you have a darker baking sheet. The tortillas are ready when they turn golden-brown and are crispy. Add a pinch of salt and then set them aside.
In a medium pot, boil water and the tomatillos on medium-high heat for about 20 minutes. The tomatillos are ready when they are tender and turn an olive-green color.
Add the tomatillos, salt, cilantro, and minced garlic to a blender or food processor and puree until you get a sauce consistency.
Heat a large pan on a medium flame and coat with cooking spray. Add the tortilla chips, then the tomatillo sauce. Using a spatula, flip the tortilla chips to make sure they are all covered in the sauce. Lower the heat and leave them for about 5 minutes.
*Optional: Pour about 1/2 – 1 cup of melting cheese on top. Turn off the heat and cover the pan with a lid. Allow the chilaquiles to steam for about 5 minutes or until the cheese is completely melted. Serve with eggs on the side or with other protein and toppings of your choice. Enjoy!